Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

I absolutely love how this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe comes together with its cozy, buttery-sweet flavor balanced by the sharp tang of feta and fresh sage. It’s that perfect dinner to cozy up with on any night when you want something comforting but with a twist that feels just a little bit special. You’ll find that baking the feta with the squash creates this creamy, melty sauce that feels indulgent without being heavy.

When I first tried this recipe, I was amazed at how simple ingredients like butternut squash, garlic, and sage transform into something so rich and vibrant. This dish works wonderfully for weeknight dinners but also shines when you want to impress friends without spending hours in the kitchen. Trust me, once you make this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe you’ll keep coming back to it!

this Recipe

Ingredients You’ll Need

Every ingredient in this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe plays a vital role in delivering that balance of sweetness, creaminess, and aromatic freshness. Look for a firm butternut squash and a quality block of feta for the best results.

• Butternut Squash: Choose a firm, evenly colored squash for sweetness and a tender roast.
• Olive Oil: Use good quality extra virgin olive oil to enhance the flavors when roasting.
• Kosher Salt: Provides even seasoning and brings out the natural sweetness of the squash.
• Red Pepper Flakes: Optional but adds a lovely subtle heat – I like a pinch for depth.
• Feta Cheese: Look for a block of feta rather than crumbled – it bakes beautifully and melts into a creamy sauce.
• Pasta: Rotini, orzo, or ditalini work wonderfully here; they soak up the sauce perfectly.
• Fresh Sage: Minced sage leaves add a woodsy, herbaceous note that brightens the dish.
• Garlic: Fresh and finely minced for a punch of aromatic flavor.
• Hot Honey: Adds a perfect touch of sweetness with a kick, but regular honey works great if you prefer mild.
• Fresh Cracked Black Pepper: Always finish with pepper to taste for a little extra bite.

Variations

I’m all about making a recipe your own. With this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe, you can swap ingredients or add extras depending on your mood or what’s in season. Here are some of my favorite tweaks to keep things fresh.

• Veggie Boost: I sometimes add roasted Brussels sprouts or sautéed spinach – it ups the veggie power and adds gorgeous color.
• Protein Add-in: Grilled chicken or crispy pancetta mixed in turns this into a hearty meal that my family adores.
• Dairy-Free Swap: Use a vegan feta or omit cheese, then add nutritional yeast for a cheesy flavor without dairy.
• Spice it Up: If you love heat, double the red pepper flakes or toss in some chopped fresh chili peppers.

How to Make Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Step 1: Prep and Roast the Butternut Squash and Feta

Start by preheating your oven to 400°F. Toss diced butternut squash with olive oil, kosher salt, and a good crack of black pepper. Spread it out in a roasting dish, then place your block of feta right in the middle. Drizzle the feta with a little more olive oil, sprinkle red pepper flakes if you like, and season the top with cracked pepper. Pop it in the oven and bake for 30 minutes – you’ll want the squash tender but not mushy, and the feta soft and creamy.

Step 2: Brown the Feta for Extra Flavor

After the initial 30 minutes, carefully shift the squash around—just enough to prevent burning on the bottom, but avoid moving the feta block. Then crank the oven up to 450°F and bake everything for another 5 to 10 minutes until the feta has a light golden brown crust. This little trick deepens the flavor and adds a fantastic texture contrast to the creamy cheese inside.

Step 3: Cook the Pasta and Prepare the Sauce

While the feta and squash finish roasting, boil your pasta in well-salted water until just al dente. Reserve about two cups of that starchy pasta water before draining—it’s pure gold for making your sauce silky. Once the feta is done and browned, pull the pan out of the oven and quickly stir in minced garlic, fresh sage, and honey. These ingredients warm gently and meld beautifully in the residual heat. Add your pasta and pour in one cup of reserved pasta water, stirring everything together. If the sauce feels a bit thick, add more pasta water a little at a time until it reaches that creamy, dreamy consistency.

Step 4: Final Seasoning and Serve

Give your pasta a final taste and season with more salt, pepper, or honey as you like. The balance between the savory feta, sweet squash, fragrant sage, and a hint of honey is so delightful—it’s all about finding your favorite sweet-savory note. Serve it warm and revel in every bite.

How to Serve Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley or basil for a splash of green and fresh aroma. A little extra cracked black pepper and a drizzle of olive oil or more hot honey on top always elevate it. Sometimes I even toast some pine nuts or walnuts for crunch—a nice texture contrast if you’re feeling fancy!

Side Dishes

This pasta pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. Roasted vegetables like broccoli or asparagus are also great companions, and if you want some bread, a crusty baguette or garlic bread fits right in for mopping up every last bit of sauce.

Creative Ways to Present

I’ve served this pasta in rustic individual bowls for casual dinners, which feels homey and inviting. For special occasions, I’ve plated it on large serving platters garnished with fresh sage leaves and edible flowers—it really dresses up the table and impresses guests without added fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep well for up to 3 days. The pasta may absorb more sauce, so don’t be surprised if it thickens—just loosen it with a splash of water or olive oil when reheating.

Freezing

While I haven’t frozen the whole assembled pasta (feta texture changes), I do freeze roasted butternut squash and baked feta separately. When you thaw and reheat, just toss them with freshly cooked pasta for best texture and flavor.

Reheating

Reheat gently on the stovetop over low heat with a splash of pasta water or olive oil to restore creaminess. Avoid microwave reheating if possible as it can make the feta gritty; stovetop gives better control and texture.

FAQs

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe isn’t just a meal—it’s become a go-to comfort food in my kitchen. It’s incredibly satisfying, easy to make, and full of flavors that feel both fresh and indulgent. I can’t wait for you to try it and discover how such a simple combination can bring so much joy to your dinner table. Trust me, once you’ve made this, it might just become one of your favorite pasta dishes too!

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